I’m so indecisive when it comes to plans for Valentine’s Day. There are many restaurants that we love or would love to try, but I can’t take the crowds. We are totally that couple that is secretly 80 years old inside and enjoys week night dining to evade the crowds.

One Valentine’s Day we went to one of our favorite seafood restaurants and were seated next to a chain-smoking couple in a packed restaurant at the tiniest table for two. We had to give our waitress the salt and pepper shakers because we just couldn’t spare the room. I think about that every year as Valentine’s Day rolls around. I also think about our first Valentine’s Day as a married couple when I excitedly prepared dinner and served it on our new china. Candles were lit and I made heart-shaped molten cakes for dessert. The one memory is considerable more pleasant than the other.

If you’re thinking about staying in this year, I highly recommend these steaks. The pretty dried lavender is gorgeous to look at and the smell is intoxicating. If you’re curious about the flavor, it’s perfectly subtle and a really nice complement to the big beef flavor. Start with high-quality ribeyes and with just a little bit of love, you’ll have a delicious meal. I served these steaks with a simple side of kale chips because the steaks were pretty generous. Balance, right?

We took advantage of a crazy warm February day and grilled these on our charcoal grill, but there’s also directions for using a grill pan or cast iron skillet.

P.S. My Mom and Dad just returned from a Caribbean cruise and guess who else was on the boat? Paula Deen. She goes every year with a group of fans, I guess. I know her current situation is very controversial and I am not opening that can of worms, but Mom said she and her husband were super nice. Mom told her about my blog (Mom! Embarrassing!) and Paula told her to pass along her best wishes for success. Crazy, I tell you.

Recipe: Lavender Sea Salt Steaks

Adapted from Turntable Kitchen

2 ribeye steaks

1 t. dried lavender

1 1/2 t. French gray sea salt

2 T. extra virgin olive oil

2 T. grapeseed or high-heat oil

1 T. butter

1. Take steaks out of the refrigerator about an hour before you plan to grill.

2. Combine lavender and sea salt in a small bowl. Pat steaks dry with paper towel and rub 1 tablespoon extra virgin olive oil onto each steak, coating both sides. Sprinkle half of the lavender/salt mixture onto each steak, coating each side generously and pressing the salt and lavender into the meat. Let the prepared steak sit out at room temperature until your grill or grill pan or cast iron skillet is ready.

3.  If using a charcoal grill, light lump charcoal in a chimney starter until covered in thin gray ash, 20 to 30 minutes. Spread coals in a single layer to make a medium-hot fire. The fire is perfect if you can hold your hand outstretched above the coals for 5 seconds before it is too hot. Place grate over the charcoal and using a wad of paper towel dipped in high-heat oil, rub over the grate to grease. If using a stovetop grill pan or cast iron skillet, add the high-heat oil and preheat over high heat.

4. Place steaks on the prepared hot grill for about 3-4 minutes per side over the hottest part of the grill for medium rare to medium cooked steaks or on a stovetop pan for 6-10 minutes per side, depending on how you like your steak cooked.

5. Place cooked steaks on a plate or platter and cover with foil to keep warm. Let rest for 8-10 minutes to let the juices redistribute through the meat. After the meat has rested, use the 1 tablespoon of butter and rub over the hot steaks, so you have just a glaze of rich butter over the surface of each steak.